Chocolate Gooey Butter Cake in Your Pressure Cooker
This rich chocolate gooey butter cake comes together effortlessly in your pressure cooker with layers of dense fudgy crust and creamy cocoa-cream cheese filling.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Baking pan 7x11 inch
Ingredients
Main Ingredients
- 15.25 oz chocolate fudge cake mix like Betty Crocker
- ½ cup salted butter melted
- 4 eggs divided
- 1 teaspoon vanilla extract optional
- 8 oz cream cheese softened
- 5 tablespoons cocoa powder
- 4 cups powdered sugar
Instructions
Instructions
- Preheat your pressure cooker and add 1 cup of water to the bottom to create steam.
- Spray or butter a 7x11 pan that fits into your cooker.
- Mix cake mix, melted butter, 2 eggs, and vanilla extract in a bowl. Press into the bottom of your greased pan to form the crust.
- Beat cream cheese until smooth. Add remaining 2 eggs and cocoa powder. Stir until even.
- Gradually mix in powdered sugar to the cream cheese mixture. Beat until fluffy. Pour over the crust and spread evenly.
- Place pan on rack in cooker. Seal lid and cook on high pressure for 30 minutes.
- Use quick release. Carefully remove pan and let cake cool completely before slicing.
Notes
Let cake cool entirely to help the gooey center set. Store in fridge for up to 5 days or freeze slices for longer storage.